Baja Grilled Fish Tacos
Flavorful and refreshing fish tacos with the zesty cabbage slaw for a taste of Baja California!
- Total Time: 30 minutes
Ingredients
Units
Scale
For the Grilled Fish:
- 1 1/2 pounds of fish fillets, (cod or tilapia)
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic, powder
- salt and pepper, to taste
- lime(s), juiced
For the Cabbage Slaw:
- 2 cups of cabbage, shredded
- 1/4 cup of cilantro, chopped
- 1/4 cup of mayonnaise
- 1 tablespoon of lime(s), juice
- salt and pepper, to taste
For Assembly:
- flour tortillas, or corn – depends on preference
- avocado, sliced
- salsa, homemade or brand of choice
- lime(s), wedges
- cilantro, chopped
Instructions
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PreheatPreheat your grill to medium-high heat.
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Make marinadeIn a bowl, mix together olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and lime juice to create a marinade.
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Prepare fishPat the fish fillets dry and brush them with the marinade on both sides.
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GrillGrill the fish fillets for about 3-4 minutes per side or until the fish is cooked through and easily flakes with a fork.
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Make cabbage slawWhile the fish is grilling, prepare the cabbage slaw. In a separate bowl, combine shredded cabbage, chopped cilantro, mayonnaise, lime juice, salt, and pepper. Toss to coat the cabbage evenly.
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Prepare tortillasWarm the corn tortillas on the grill for about 30 seconds on each side.
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AssembleAssemble the tacos by placing a spoonful of the cabbage slaw on each tortilla, followed by a grilled fish fillet.
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TopTop the tacos with sliced avocado, salsa, and additional cilantro.
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ServeServe the Baja Grilled Fish Tacos with lime wedges on the side.
- Prep Time: 15
- Cook Time: 15
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